Thursday, January 29, 2015

Rice Cooker Fried Rice

When the kids came, it was always a mad rush to do anything.  There were laundry to be done, floors to be cleaned, dishes to be washed, on top of having to keep an eye on the kids to make sure they were not hurting themselves or each other.  Gone were the days where I could leisurely cook in the kitchen, so I improvised and came up with food that could be pre-prepared (in some way or another).  This rice cooker fried rice is one such improvisation.

garlic, chopped
onions, chopped
carrots, diced
celery, chopped
cabbage, chopped
chicken/pork, cut in small pieces
eggs, beaten
light soya sauce
dark soya sauce

  1. Start cooking rice as per your rice cooker's instructions and proceed to chop/prepare all other ingredients
  2. Heat up some oil in a frying pan, add beaten eggs seasoned with light soya sauce and pepper.  Cook until mostly cooked (about 80% cooked) with some parts still runny.  Remove from pan and set aside
  3. Using the same pan, add garlic and onions and fry until fragrant.  Then add in the meat (seasoned with dark soya sauce and pepper).  Then add in the carrots, celery, cabbage and the eggs fried in (2).  Mix well and season with light soya sauce and pepper.  Remove from heat and set aside
  4. Check the rice cooker, you would want to see the water inside bubbling vigorously.  Pour in all the contents of the frying pan, give it a good mix, close the lid and leave the rice cooker to complete its cooking cycle.

Fry ingredients in a pan

Rice cooker fried rice

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